Simple Recipes for Every Day
Tex-Mex Salad with Creamy Oregano Dressing

- Serves: 6
- Prep Time: 20 min
- Cook Time: 0 min
Ingredients
Tex-Mex Salad
- 2 ears sweet corn, or about 1 cup canned corn
- 2 hearts of romaine lettuce, chopped, about 8 cups
- 1 large avocado, sliced or diced
- 1 medium cucumber, peeled and diced
- 1/2 cup pickled onions
- 3 radishes, sliced
- 1 1/2 cups shredded Monterey Jack cheese
- 1 (3.5 oz) bag crispy tortilla strips or crushed tortilla chips
Creamy Oregano Dressing
- 3 Tbsp extra-virgin olive oil
- 1/2 cup mayonnaise
- 1/2 small jalapeƱo pepper, seeded, roughly chopped
- 2 cloves garlic, minced
- 2 Tbsp fresh oregano leaves
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp lemon juice
- 1/3 cup finely grated Parmesan cheese
- 1/4 tsp sea salt
- pepper to taste
Method
Fill a medium pot with water and bring it to a boil. Add the corn cobs to the boiling water and cook for 8 minutes. Using tongs remove the corn from the water and allow it to cool.
While the corn is cooling, make the dressing. In the base of a blender, add all of the ingredients for the creamy oregano dressing and blend until smooth. This dressing can be made up to 3 days ahead of time.
Use a sharp knife to cut the kernels off the corn cobs. You should end up with about 1 cup of kernels.
In a large bowl mix together the romaine, corn kernels, avocado, cucumber, pickled onions, radishes, Monterey Jack cheese and crispy tortilla strips. Toss the salad with desired dressing amount. Serve immediately.